Parmesan Garlic Chicken Mac and Cheese
A creamy, cheesy dish combining tender chicken, al dente elbow macaroni, and a rich cheese sauce.
Servings: 4 servings
Equipment
- Large Skillet
- Pot
Ingredients
Protein
- 1 lb boneless, skinless chicken breasts
Seasonings
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Sauce
- to taste Buffalo Wild Wings Parmesan Garlic Sauce enough to coat
Pasta
- 8 oz elbow macaroni
Dairy
- 2 cups whole milk
- 2.5 cups shredded Colby Jack cheese
- 8 oz cream cheese softened and cubed
- 1/4 cup grated Parmesan cheese or to taste
Garnish
- Fresh parsley chopped
Instructions
- Prep the Chicken: Season the chicken breasts with salt, pepper, paprika, and garlic powder. In a large skillet over medium heat, add a touch of oil and cook the chicken for about 6-7 minutes on each side, or until fully cooked. Shred or cube the chicken and set aside.
- Cook the Pasta: Bring a pot of salted water to a boil. Add in the elbow macaroni and cook until al dente according to package instructions, usually around 8-10 minutes. Drain and set aside.
- Make the Cheese Sauce: In the same pot, combine the cooked macaroni, whole milk, and cream cheese. Stir over medium heat until the cream cheese melts and the sauce becomes smooth. Gradually add in the shredded Colby Jack cheese and stir until melted and creamy.
- Combine Everything: Mix in the shredded chicken and Buffalo Wild Wings Parmesan Garlic Sauce, ensuring everything is evenly coated in the cheese sauce.
- Serve It Up: Transfer the mixture to a serving dish, sprinkle with grated Parmesan cheese, and garnish with chopped parsley.
Notes
Consider pairing with a fresh green salad or crusty garlic bread. Store leftovers in an airtight container for up to 3-5 days.